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I first made this when Jared’s Grandparents came to visit us, and then I made it again the other night for me, Jared & Bradfjord. Brad helped =). This is definitely a fancy, labor intensive recipe, but SOOO worth it. Like if you’re thinking, “it’s not our anniversary, or anyone’s anything, I just want a really nice meal tonight” or when you (Sarah & Elizabeth) opt to eat gluten/wheat for a day, then make this. It’s also expensive, so don’t be shocked when you check out at the grocery store and they tell you you spent $20 on cheese alone. But that’s the whole point of the lasagna, the cheese! So don’t skimp on it. Also as a preparatory note, do all of the shredding, mincing & chopping beforehand, because the recipe really picks up momentum once you get started.

Four-Cheese Lasagna

(serves 8-10)

*6 oz. Gruyere Cheese Shredded (about 1.5 cups; and for you child-bearing women out there, this is not a pasteurized cheese)

*8 ozs. fontina, shredded, rind removed (about 2 cups–this is also not a pasteurized cheese, I’ll tell you what I did for this & the gruyere in a minute)

3 ozs. Gorgonzola cheese, finely crumbled (this cheese is crucial, I got the Goronzola Dolce at Whole Foods, and it was AMAZING)

*So, I ended up substituting Tellagio for the Gruyere, which is a similarly flavored cheese, and Fontal for the Fontina, because the substitutes were pasteurized. Now, I won’t say that’s ideal, because it’s not what the recipe calls for, but I didn’t notice a difference in flavor between the first and the second time I made it…so there you go.

1. Place Gruyere and 1/2 c. Parmesan in large heatproof bowl. In another bowl combine ricotta, egg, black pepper & 2 tbsp. parsley in medium bowl. Set both bowls aside.

2. Melt butter in medium saucepan over medium heat until foaming, add shallot and garlic & cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour & cook, stirring constantly, until thoroughly combined, about 1.5 minutes; mixture should not brown. Gradually whisk in milk & broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf, and cayenne; reduce heat to medium-low and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with wooden spoon or heatproof spatula & making sure to scrape bottom & corners of saucepan (you should have about 4 c. sauce).

I made this last night and it was both really tasty, and easy since it bakes in the oven for 30 minutes and that’s it! I made my own sauce and when it was still really hot poured it on the chicken to bake and that made the chicken crazy moist.

Also I used gluten free flour to dip the chicken into instead of bread crumbs making it gluten-free. Sarah put it over gluten-free pasta and it rocked.